It is a savoury pudding that consists of a mixture of sheep’s offal (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt. This mixture is traditionally encased in the sheep’s stomach and then boiled, though modern versions often use artificial casings.

Origins and History

Haggis has ancient roots and is thought to have been a practical meal for early farmers and hunters, using all parts of the animal to avoid waste. Although haggis is strongly associated with Scotland, similar offal dishes existed in other countries. However, it became a symbol of Scottish identity, particularly after the poet Robert Burns wrote his famous Address to a Haggis in 1787, elevating the dish to a national status.

Preparation

The ingredients are mixed, packed into the casing, and then boiled for several hours. The oatmeal in the mixture helps absorb moisture and gives haggis its characteristic dense texture. Modern haggis is sometimes baked instead of boiled, and many commercial versions are available in supermarkets, including vegetarian options.

Serving

Haggis is traditionally served with “neeps and tatties” (mashed turnips and potatoes). It’s also a staple of Burns Night suppers on January 25th, where Scots gather to celebrate the life and works of Robert Burns. During these events, haggis is often served with a dram of whisky.

Cultural Significance

Beyond its culinary role, haggis has become a symbol of Scottish pride and tradition. It is often portrayed humorously, with tales about wild haggis animals that roam the Scottish Highlands (a playful myth). The dish represents resourcefulness, thrift, and a connection to the land and livestock that were central to Scottish life for centuries.

For visitors exploring Scottish cuisine, tasting haggis is often considered an essential part of their cultural experience.